CLEANING AND MAINTAINING KITCHEN PREMISES

COMPETENCY BASED
LEARNING MATERIAL
Sector:
TOURISM
Qualification:
Cookery NCII
Unit of Competency:
Clean and Maintain Kitchen Premises
Module Title:
Cleaning and maintaining kitchen premises
ST. RAPHAEL COLLEGE OF BUSINESS AND ARTS INC.

REAL, QUEZON
Date Developed: Document No.

Cookery December 20, 2016 Issued by:
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NC II
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St. Raphael College of
Business Inc. Revision # 00
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL

Welcome!
The unit of competency, “Clean and Maintain Kitchen Premises”. This
module contains training materials and activities for you to complete.
The learning outcome “Clean and Sanitize, store equipment” contains
knowledge, skills and attitudes required for Cookery. It is one of the
specialized modules at National Certificate level (NCII).
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome
are Information Sheets and Resources Sheets (Reference Materials for
further reading to help you better understand the required activities). Follow
these activities on your own and answer the self-check at the end of each
learning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator
for assistance.
Remember to:
 Read information sheet and complete self-check. Suggested

references are included to supplement the materials provided in
this module.
 Perform the task Sheets and Job Sheets until you are confident
that your outputs conform to the Performance Criteria Checklist
that follows every sheet.
 Submit outputs of the Task Sheet and Job Sheets to your
Facilitator for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the
Institutional Competency Evaluation.
 When you feel confident that you have had sufficient practice,
ask your trainer to evaluate you. The results of your assessment
will be recorded in your Progress Chart and Accomplishment
Chart.
You must pass the Institutional Competency Evaluation for this

competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.

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LIST OF COMPETENCIES
No. Unit of competency Module Title Code
1 Clean and maintain Cleaning and TRS512328
kitchen premises maintaining kitchen
premises
2 Prepare stocks, sauces and Preparing stocks, sauces TRS512331
soups and soups
3 Prepare appetizers Preparing appetizers TRS512381
4 Prepare salads and Preparing salads and TRS512382
dressing dressing
5 Prepare sandwiches Preparing sandwiches TRS512330
6 Prepare meat dishes Preparing meat dishes TRS512383
7 Prepare vegetable dishes Preparing vegetable TRS512384

dishes
8 Prepare egg dishes Preparing eggs dishes TRS512385
9 Prepare starch dishes Preparing starch dishes TRS512386
10 Prepare poultry and game Preparing poultry and TRS512333

dishes game dishes
11 Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335

13 Package prepare food Packaging prepare food TRS512340
MODULE CONTENT

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QUALIFICATION TITLE : Cookery NC II
UNIT OF COMPETENCY : Clean and maintain kitchen premises
MODULE TITLE : Cleaning and maintaining kitchen premises
MODULE DESCRIPTOR: This module deals with the skills and knowledge on
cleaning and maintaining kitchens, food preparation and storage areas in
commercial cookery or catering operations.
NOMINAL DURATION : 4 hours
LEARNING OUTCOMES :
At the end of this module, the students/trainees should be able to:
LO1: Clean, sanitize and store equipment
LO2: Clean and sanitize premises
LO3: Dispose waste
LEARNING OUTCOME# 1. Clean, sanitize and store equipment

CONTENTS:

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1. Food preparation and presentation areas hygienically and in
accordance with food safety and occupational health and safety
regulations
2. Cleaned various types of surfaces, large and small equipment/utensils
commonly found in a commercial kitchen
3. Various types of chemicals and equipment for cleaning and sanitizing
and their uses
4. Environmental-friendly products and practices in relation to kitchen
cleaning
5. Sanitizing and disinfecting procedures and techniques
6. Using and storing cleaning materials and chemicals
ASSESSMENT CRITERIA:
 Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
 Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
 Clean equipment and utensils are stored or stacked safely in the
designated place
 Cleaning equipment and supplies are used safely in accordance with
manufacturer’s instructions
 Cleaning equipment are assembled and disassembled safely
 Cleaning equipment are stored safely in the designated position and
area
CONDITION:
Students/trainees must be provided with the following:
SUPPLIES AND MATERIALS LEARNING MATERIALS

 Pen  Manuals
 Paper  Books
 Notebook  Video(CD)
 Materials safety handbook
(given by suppliers). This
details the proper use and
care of their chemicals and
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equipment.
ASSESSMENT METHOD:
• Direct observation of the candidate while cleaning a kitchen
• Written or oral questions to test knowledge of candidate’s on cleaning
materials and equipment and hygiene issues
• Review of portfolios of evidence and third party workplace report of on-
the-job performance of the candidate
Learning Experiences
Learning Outcome #1: Clean, sanitize and store equipment
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information sheet 1.1-1 on
cleaning and sanitizing store
equipment
Answer Self-Check 1.1-1 Check answers with the answer
key. You are required to get all
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answers correct. If not, read the
information sheets again to
answer all questions correctly.
2. Read Information Sheet 1.1-2
on Procedures in receiving
supplies
Answer Self check 1.1-2 Check answers with the answer
3. Read Information Sheet 1.1-3
on different types of forms,
reports and memos used in
receiving supplies
Perform Job Sheet 1.1-3 Evaluate the work of the trainee
by using the Performance
Criteria.
After doing all activities of this LO,
you are ready to proceed to the
next LO on Observing safety
practices in Store Supplies
INFORMATION SHEET 1.1-1

Clean, sanitize and store equipment
Learning Objective:
After reading this information sheet, you should be able to:

 Properly clean kitchen equipment
 To properly use chemicals for cleaning and sanitizing
 To know the right temperature for machine washing

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CLEANING AND SANITIZING Cleaning and sanitizing procedures must be
part of the standard operating procedures that make up your food safety
program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to other foods.
Cleaning
Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances. The right
cleaning agent must be selected because not all cleaning agents can be used
on food-contact surfaces. (A food-contact surface is the surface of equipment
or utensil that food normally comes into contact.) For example, glass
cleaners, some metal cleaners, and most bathroom cleaners cannot be used
because they might leave an unsafe residue on the foodcontact surface. The
label should indicate if the product can be used on a food-contact surface.
The right cleaning agent must also be selected to make cleaning easy.
Cleaning agents are divided into four categories:
• Detergents – Use detergents to routinely wash tableware, surfaces, and
equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic dishwasher detergents.
• Solvent cleaners – Use periodically on surfaces where grease has burned
on. Solvent cleaners are often called degreasers.
• Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
warewashing machines and steam tables.
• Abrasive cleaners -- Use these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four
hours. If they are not properly cleaned, food that comes into contact with
these surfaces could become contaminated.
Sanitizing
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals

are commonly used as a method for sanitizing in a restaurant; radiation
rarely is. The item to be sanitized must first be washed properly before it can
be properly sanitized. Some chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will be less effective on a surface that
has not been properly cleaned.
Sanitizing Methods

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• Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171o F (77o C). If a high-temperature
warewashing machine is used to sanitize cleaned dishes, the final sanitizing
rinse must be at least 180o F (82o C). For stationary rack, single
temperature machines, it must be at least 165o F (74o C). Cleaned items
must be exposed to these temperatures for at least 30 seconds.
• Chemicals. Chemicals that are approved sanitizers are chlorine, iodine,
and quaternary ammonium. Chemical Sanitizers Different factors influence
the effectiveness of chemical sanitizers.
The three factors that must be considered are:
• Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.
• Temperature -- Generally chemical sanitizers work best in water that is
between 55o F (13o C) and 120o F (49o C).
• Contact time -- In order for the sanitizer to kill harmful microorganisms,
the cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length of time. Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing
solution, one must first determine which chemical is being used -- chlorine,
iodine, or quaternary ammonium. Test kits are not interchangeable so check
with your chemical supplier to be certain that you are using the correct kit.
The appropriate test kit must then be used throughout the day to measure
chemical sanitizer concentrations.
Machine Warewashing
Most tableware, utensils, and other equipment can be cleaned and sanitized
in a warewashing machine. Warewashing machines sanitize by using either
hot water or a chemical sanitizing solution.
• Check the machine for cleanliness at least once a day. • Make sure all
detergent and sanitizer dispensers are properly filled.
• Scrape, rinse, or soak items before loading them into the machine.
• Load racks correctly and use racks designed for the items being washed.
• Check temperatures and pressure at least once a day.
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• Check each rack as it comes out of the machine for soiled items.
• Air-dry all items.
• Keep your warewashing machine in good repair.
High-Temperature Machines
• The temperature of the final sanitizing rinse must be at least 180o F (82o
C). For stationary rack, single temperature machines, it must be at least
165o F (74o C).
• The machine must have a thermometer installed to measure the
temperature of water at the manifold, where it sprays into the tank.
Chemical-Sanitizing Machines
• Chemical sanitizing machines often wash at much lower temperatures, but
not lower than 120o F (49o C).
• Rinse water temperature in these machines should be between 75o F and
120o F (24o C and 49o C) for the sanitizer to be effective.
Cleaning and Sanitizing in a Three-Compartment Sink
1. Rinse, scrape, or soak all items before washing them in a three-
compartment sink.
2. Wash items in the first sink in a detergent solution that is at least 110o F
(43o C).
3. Immerse or spray rinse items in the second sink using water that is at
least 110o F (43o C).
4. Immerse items in the third sink in hot water or a properly prepared
chemical sanitizing solution.
5. Air-dry all cleaned and sanitized items before storing them.
SELF-CHECK 1.1-1
I. TRUE OR FALSE
Instruction: Write true if the statement is correct and false if the statement
is incorrect on the space provided.
__________________1. Air-dry all cleaned and sanitized items before storing

them.
Cookery December 20, 2016 Issued by: Page 10 of
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__________________2. Cleaning is not done with a cleaning agent that
removes food, soil, or other substances
__________________3. Check each rack as it comes out of the machine for
soiled items.
__________________4. Sanitizing is done using heat, radiation, or chemicals.
__________________5. Solvent cleaners are often called degreasers
__________________6. Check temperatures and pressure at least once a day.
__________________7. Cleaning and sanitizing procedures must be part of the
substandard operating procedures that make up your food safety program.
__________________8. Air-wet dry all items
__________________9. Concentration is to presence of too big sanitizer will
result in an inadequate reduction of harmful microorganisms.
__________________10. Rinse, scrape, or soak all items before washing them
in a three-compartment sink.
ANSWER KEY 1.1-1
1. T
2. F
3. T
4. T
5. T
6. T
7. F

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8. F
9. F
10.T

PROCEDURES IN RECEIVING SUPPLIES
Learning Objective:
After reading this information sheet, you should be able to
identify the relationship between receiving, proper storage, and cost
containment.

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Food received or used in food service establishments must be from
sources approved by the health department. It must be clean, wholesome
free from spoilage, misbranding, and safe for human consumption. The food
must have been prepared, processed, handled, packaged and stored in a
sanitary manner.
Three basic types of storage:
• Dry storage (50o F – 70o F; 10o C – 21.1o C ) – for grocery items such as
canned goods, cereal products such as flour and alcoholic beverage
products such as liquor.
• Refrigerated storage (less than 41o F ; 5o C ) – for items such as fresh meat,
produce and dairy products.
• Frozen storage (less than 0o F; -17.8o C ) – for items such as frozen meats,
seafood, French fries and other vegetables purchased frozen.
To prevent food wastage, loss of profit or receiving incorrect
supplies, the following steps should be taken:
 Check for quality, freshness and current use-by date.
 Ensure packaging, weight and goods meet correct specification.
 Check that raw materials have been packed correctly with no
evidence of bruising,defects or rodents.
 Frozen product should be received at a minimum temperature of
18ºC.
When taking the temperature of precut produce the bag
should be folded around the thermometer stem
 Chilled products should be received at a temperature of 2ºC to
5ºC.
 Dry store products should be receive
d at a temperature of 10ºC to 15ºC an
d be in good repair with no
dents/tears to packaging.
Delivery Docket
This document accompanies goods from the

supplier and should be presented with the goods
upon delivery. The customer receiving the goods
will then sign the docket after agreeing that all goods
meet the condition.
Delivery dockets should include:
 The supplier’s name
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 A docket (or order) number
 Date
 Any credits or changes to the order
 Space for the signature of the person Distributors are shrink wrapping
mixed
who accepts the goods loads in order to decrease unloading
time and movement on the truck.
 Information about the quantity,
weight, brand etc. of all items
Rejecting Incoming Goods
Any variations or defects in items being received must be reported.
 Make a note on the delivery docket and have the delivery drive
r witness and initial it.
 Or notify the supplier immediately by phone or email and
request a credit note or
extra delivery.
Managing Excess Stock
To keep supply wastage to a minimum the following principles should be fo
llowed:
 Rotation take note of products that go out of date more quickly
 than others.
 Don’t order an excess of goods that are not used on a regular
basis.
 Rotate stock so that old stock is used first FIFO
(first in first out) or LILO (last in last out).
Quality Concerns During Storage

• Products can deteriorate under optimal storage conditions if storage
times are excessive
• It is important to maintain the proper storage environment including
temperature
• Cleanliness is important
• Shelving units should keep products off the floor and away from walls
Storage Area
All products should be stored in appropriate locations following the
enterprise’s Occupational .
Health and Safety and security procedures. Storage areas are require
d
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to have:
Sanitation- clean shelving, free from grime, adequate seals around doors,
protection against vermin and a regular cleaning program
Security – preferably locks to discourage pilferingcorrect
Temperature – temperature and humidity levels need to be monitored
appropriately for items stored
Ventilation – be free from damp, with good air circulation
Good lighting - leaving lights on in a dry store as this will help to
deter pests/rodents
SELF-CHECK 1.1-2
I. Essay
Directions: Give short answers for each question.
1. What steps should you take when receiving goods?
2. The fish supplier arrives with oysters in a cardboard box with no
covering or ice do you accept delivery? Why/Why not?
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ANSWER KEY1 .1-2
1. Plan for delivery and have tools for receiving ready.
Visually inspect all items and look for signs of container damage.
Check and record temperatures of frozen and refrigerated items.
Check off items on invoice.
Check for substituted products.
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Reject unacceptable goods and note this rejection on the invoice
Sign the invoice (meaning you agree to pay the bill).
Date the food packages.
2. Don’t accept the delivery, because we check the quality, freshness and
current use by date and follow the steps to prevent food wastage.

DIFFERENT TYPES OF FORMS, REPORTS AND MEMOS USED IN
RECEIVING SUPPLIES
Learning Objective:
After reading this information sheet, you should be able to identify the
different types of forms, reports and memos used in receiving supplies.
This procedure outlines the method of handling and reporting

the complete or partial receipt of goods and services ordered on Purchase

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Orders; to certify that the goods and services received have been inspected
and meet designated specifications of the order.
Receiving Report
Is the documentation by the department of what goods and services

have actually been received on a particular purchase order. This
documentation serves as the authorization for payment of goods or services.
Upon receiving purchased goods or even services from a supplier, it is

important that the shipment is checked to make sure that the correct
quantity and quality was received. A receiving report should immediately be
completed which indicates:
 the date the material was received or service was performed

 whether the delivery was on time
 the quantity of material received and whether any discrepancies exist
when compared with the packing slip
 whether the quality of the material meets specifications
 the names of the personnel who performed these checks
This receiving report can be of great help to the bookkeeper in maintaining

accurate records, and when paying the bills.
Quantity Check
When a shipment arrives, it is a good idea for receiving personnel to check it

against the packing slip to make sure that the quantities are correct.
A bulk count may be necessary when unit price is high. The receiving report
should show how the count was made, i.e., by full count, by weighing and
calculating the quantity, or by spot checks of packages.
Quality Inspection
It is important, upon receiving a shipment, to make sure that the material

meets quality specifications. If it is of great importance that no defects in
quality exist, you will probably want to run a quality check on each item of
the entire shipment.
Some conditions for using spot checks, or sampling, are as follows:
 Complete accuracy in locating all defects with a shipment cannot be

required. No sampling method can find all defective material.
 It should be possible to obtain a representative sampling of materials
from the shipment.
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 An accurate method for judging the quality of the material must exist.
A quality inspector must be able to reliably judge what is acceptable,
and what is defective.
The procedure for correctly sampling material and conducting spot checks is
somewhat complicated, however, and involves looking up figures in
statistical tables. One principle, of course, applies: a larger sample size, or
spot checking more items, will naturally increase chances of finding
defective parts, if they exist.
Discrepancies on Carrier Receipt

(Goods Routed Through Central Receiving & Shipping)
1. Shipment is damaged and/or short as opposed to delivery waybill,

packing list, invoice, etc.; proper notations are made on the delivery
document(s) and certified with endorsement by the carrier driver or
representative of the vendor.
A. Central Receiving & Shipping notifies vendor and/or carrier for
return instructions.
B. Merchandise with all original packaging is retained and secured in

a designated location within the Warehouse pending pick-up and
replacement shipment.
2. Facilitate the replacement and/or files claims for damages, if applicable,

or arranges for other settlements for the merchandise. Submits copy
of Physical Receipt Discrepancy Form (Attachment #1) to Budget Unit -
Requesting Department; Business Affairs - Purchasing Section and
Accounts Payable Section for notice in delay of delivery and payment .
Sample of receiving report

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JOB SHEET 1.1-3
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Title: Receive and Store Kitchen Supplies
Performance Objective:
Given the knowledge, skills and desirable attitude required to received and
store supplies in commercial cookery or catering operations. It focuses on
the general stock handling procedures for food and kitchen.
Supplies/ Materials:
 Samples of forms, reports and memos
Equipment:
Steps /Procedure:
 Plan for delivery and have tools for receiving form ready
 Visually inspect all items and look for signs of container
damage.
 Check and record temperatures of frozen and refrigerated
items.
 Check off items on invoice.
 Check for substituted products.
 Reject unacceptable goods and note this rejection on the
invoice.
 Sign the invoice (meaning you agree to pay the bill).
 Date the food packages.
 Present your work to the trainer
Assessment Method:
Demonstration using Performance Criteria checklist
PERFORMANCE CRITERIA CHECKLIST

JOB SHEET 1.1-3
CRITERIA Yes No

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1. Is the plan for delivery had its form and tools ready?
2. Is it inspected for signs of container damage?
3. Is the temperature of frozen and refrigerated items
checked and recorded?
4. Does invoice of item checked?
5. Does substitute product checked?
6. Does unacceptable goods noted in your invoice?
7. Is the invoice already signed?
8. Are food packages updated?
9. Is your work checked by your trainer?
References:
Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist

Department of Family and Consumer Sciences NC State University, Raleigh,
NC 27695-7605

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MODULE CONTENT

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LEARNING OUTCOMES :
LO3: Dispose waste
LEARNING OUTCOME# 2. Clean and sanitize premises

CONTENTS:
 Cleaned various types of surfaces, large and small

equipment/utensils commonly found in a commercial
kitchen
 Various types of chemicals and equipment for cleaning and
sanitizing and their uses
 Occupational health and safety requirements for bending,
lifting, carrying and using equipment
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 Logical and time-efficient work flow
 Environmental-friendly products and practices in relation to
kitchen cleaning
 Hygiene and cross-contamination issues related to food
handling and preparation
 Sanitizing and disinfecting procedures and techniques
 Using and storing cleaning materials and chemicals
 Waste management and disposal procedures and practices
 Cleaning schedules are followed based on enterprise procedures

 Chemicals and equipment for cleaning and/or sanitizing are
used safely
 Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
 First aid procedures are followed if accident caused by
chemicals happens
CONDITION:

 Pen  Manuals
 Paper  Books
 Materials safety handbook
equipment.
ASSESSMENT METHOD:
 Direct observation of the candidate while cleaning a kitchen
 Written or oral questions to test knowledge of candidate’s on
cleaning materials and equipment and hygiene issues
 Review of portfolios of evidence and third party workplace report of
on-the-job performance of the candidate

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Learning Outcome #2: Clean and sanitize premises

Clean and sanitize premises
2. Read Information Sheet
1-2-2 on sanitation
Answer Self check 1-2-2 Check answers with the answer
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Perform Job Sheet 1-2-2 Evaluate the work of the trainee
Criteria.
INFORMATION SHEET 1-2-1

Clean, sanitize premises
Learning Objective:
WHAT IS THE LESSON ABOUT The lesson deals with the various types of
chemicals and equipment for cleaning and sanitizing premises and first aid
procedure for accidents caused by chemicals.
WHAT WILL YOU LEARN
At the end of the lesson, you should be able to:
1. identify types of chemicals and equipment for cleaning and sanitizing
2. apply first aid procedures for accidents caused by chemicals
3. sanitize equipment
LET US STUDY

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There are various types of chemicals to be used for sanitizing equipment,
sanitizing and disinfecting procedure and first aid procedure for accident
caused by chemicals.
Types of Sanitizers and Disinfectants
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
2. Physical
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
10
1. Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with
cloth, mop, and sponge.Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.
2. First aid procedure caused by chemical poisoning
A. What to do

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 If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately
 If the person swallowed the poison, remove anything remaining in the
mouth.
 If the suspected poison is a household cleaner or other chemical, read the
label and follow instructions for accident poisoning. If the product is toxic,
the label will likely advise you to call the hospital/doctor.
 Follow treatment directions that are given by poison centers.
 If the poison is spilled on the person’s clothing, remove the clothing. Don’t
administer ipecac syrup on anything.
11 LET US REMEMBER! HOW MUCH HAVE YOU LEARNED
1. What are the types of chemicals used for sanitizing equipment?
2. Enumerate the different kinds of disinfectants?
3. Give the procedure in disinfecting kitchen premises?
LET US APPLY WHAT YOU HAVE LEARNED
Divide the class into different groups. Let each group present skills on
cleaning and disinfecting equipment, tools, and utensils by following the
correct procedure.
RESOURCES
 Chemicals
 Disinfectants
 Mop/ sponge  Sprayer
 Cloth
REFERENCE Sonia Y. De Leon, Virginia S. Claudio, Libia L. Chavez and

Matilde P. Guzman, et al, Basic FOODS for Filipino, 495-500

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SELF-CHECK 1.2-1
I. Essay
1.What are the first aid procedure cause by chemical poising ?
2. Why we disinfect premises?

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ANSWER KEY 1.2-1
1. If the person has been exposed to poisonous fumes, such as carbon

monoxide, get him or her into fresh air immediately
• If the person swallowed the poison, remove anything remaining in the
mouth.
• If the suspected poison is a household cleaner or other chemical, read the
label and follow instructions for accident poisoning. If the product is toxic,
the label will likely advise you to call the hospital/doctor.
• Follow treatment directions that are given by poison centers.
• If the poison is spilled on the person’s clothing, remove the clothing. Don’t
administer ipecac syrup on anything.

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2. Preliminary cleaning is required
b. Apply solution to hand, non-porous surface thoroughly wetting it with
cloth, mop, and sponge. Treated surface must remain wet for 10 minutes.
Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of
appliances, tables and stove top with potable water before rinse.

SANITATION
SANITATION
All food-service operators are responsible for knowing the health department
regulations in their own city and state. One effective system food-service
establishments can use to ensure food safety is the Hazard Analysis Critical
Control Point (HACCP) system. This Practical Program identifies possible
danger points and sets up procedures for corrective action. HACCP is
introduced later in this chapter.
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FOOD HAZARDS
Preventing food-borne illness is one of the most important challenges facing

every food service worker. In order to prevent illness, a food worker must
understand the sources of food-borne disease.
Most food-borne illness is the result of eating food that has been
contaminated. To say a food is contaminated means it contains harmful
substances not originally present in it. In other words, contaminated is food
that is not pure. In this section, we first discuss the various substances get
into food to contaminate food and cause illness. Afterward, we consider how
these substances get into the food to contaminate it and how food workers
can prevent contamination and avoid serving contaminated food.
Any substance in food that can cause illness or injury is called a hazard.
Food hazards are of four types:
1. Biological hazards
2. Chemical hazards
3. Physical hazards
4. Allergens
Notice it was said most food-borne illness is caused by eating food

contaminated with foreign substances. Some illness is caused not by
contaminants but by substances that occur naturally in foods. These
include plant toxins (toxin means “poison”), such as the chemicals in
poisonous mushrooms, and certain natural food components to which some
people are allergic. This section considers all these kinds of food hazards.
PATHOGENS
The most important kind of biological hazards to consider are the

microorganisms. A microorganism is a tiny, usually single-celled organism
that can be seen only with a microscope. A microorganisms that can cause
disease is called pathogen. Although these organisms sometimes occur in
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clusters large enough to be seen with the naked eye, they are not usually
visible. This is one reason why they can be so dangerous. Just because food
looks good doesn’t mean it is safe.
Four kinds of microorganism can contaminate food and cause illness:
1. Bacteria
2. Viruses
3. Fungi
4. Parasites
Most food-borne diseases are caused by bacteria, so most of our attention in

this chapter is focused on them, but the other types can be dangerous as
well. Many of the measures we take to protect food from bacteria also help
prevent the other three kinds of microorganisms.
BACTERIA
Bacteria are everywhere-in the air, in the water ground, on our food, on our
skin, inside our bodies. Scientists have various ways of classifying and
describing these bacteria. As food workers, we are interested in a way of
classifying them that may be less scientific but is more practical to our
work.
1. Harmless bacteria
Most of bacteria fall into this category. They are neither helpful nor harmful
to us. We are not concerned with them in food sanitation.
2. Beneficial bacteria
These bacteria are helpful to us. For example, many live in the intestinal
tract, where they fight harmful bacteria, aid the digestion of food, and

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produce certain nutrients. In production, bacteria make possible the
manufacture of many foods, including cheese, yogurt and sauerkraut.
3. Undesirable bacteria
These are the bacteria that are responsible for food spoilage. They cause
souring, putrefying and decomposition. These bacteria may or may not
cause disease, but they offer a built-in safety factor: They announce their
presence by means of sour odors, sticky or slimy surfaces, and
discoloration. As long as we use common sense and follow the rule says
“when in doubt, throw it out,” we are relatively safe from these bacteria.
We are concerned with these bacteria for two reasons:
• Food spoilage costs money.
• Food spoilage is a sign of improper food handling and storage. This

means the next kind of bacteria is probably present.
4. Disease-causing bacteria, or pathogens
These are the bacteria that cause most food-borne illness, the bacteria we
are most concerned with.
Pathogens do not necessarily leave detectable odor or tastes in food. In other

words, you can’t tell if food against pathogenic bacteria is to use proper
hygiene and sanitary food-handling and storage techniques.
Each kind of bacterial pathogen causes disease in one of three ways:
1. Intoxications are caused by poisons (toxins) the bacteria produce

while they growing in the food, before it is eaten. It is these poisons, not the
bacteria themselves as they multiply in the body. Most food-borne diseases

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are toxin-mediated infections.
BACTERIAL GROWTH
Bacteria multiply by splitting in half. Under ideal conditions for growth, they
can double in number in every 15 to 30 minutes. This means that one single
bacterium could multiply to one million in less than 6 hours!
SELF-CHECK 1.2-2
II. Essay
Directions: Give short answers for each question.
1. Why Intoxications are caused by poisons?
2. Give one classification of bacteria and explain briefly.

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ANSWER KEY 1.2-2
3. The bacteria produce while they growing in the food, before it is eaten. It is these
poisons, not the bacteria themselves as they multiply in the body. Most food-borne
diseases are toxin-mediated infections.
4. Beneficial bacteria

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These bacteria are helpful to us. For example, many live in the intestinal tract, where
they fight harmful bacteria, aid the digestion of food, and produce certain nutrients. In
production, bacteria make possible the manufacture of many foods, including cheese,
yogurt and sauerkraut.
JOB SHEET 1.2-2

Title: Clean and sanitize premises
This unit deals with the skills and knowledge involve in cleaning, sanitizing
and maintaining kitchens, equipment and utensils for food preparation and
storage in commercial/institutional kitchens
 Paper towels
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 Cleaning agents
 Sanitizers
Equipment:
 Chemical dispensers
Steps /Procedure:
 Cleaning schedules are followed based on enterprise procedures
 Chemicals and equipment for cleaning and/or sanitizing are used
safely
 Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
 First aid procedures are followed if an accident happens
Assessment Method:
 Written or oral questions to test knowledge of candidate’s on cleaning
materials and equipment and hygiene issues

JOB SHEET 1.2-2
CRITERIA Yes No
10. Cleaning schedules are followed based on
enterprise procedures
11. Chemicals and equipment for cleaning

and/or sanitizing are used safely
12. Walls, floors, shelves and working surfaces

are cleaned and/or sanitized without causing
damage to health or property
13. First aid procedures are followed if an

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accident happens
References:
National Food Service Management Institute. (2002, reprinted 2004 wit
h
corrections). Serving it safe (2nd ed.). University, MS: Author.
Puckett, R. & Ninemeier, J. (1993). Managing foodservice operations:

A systems approach for health care and institutions. Dubuque, IA:
Kendall/Hunt Publishing.
Roberts, C.A. (2001). The food safety information handbook.

Westport, CT: OryxPress.
Sullivan, C. F. & Atlas, C. A. (1998). Health care food service system

s.
New York: Aspen Publishing.
NC II 59
Developed by:
http://www.uniquebusinessdevelopment.com/toolkit/topics/m6i6.htm
Date Retrieve: May,2013
http://businessaffairs.nsula.edu/ix-4-receiving-report/
Date Retrieve: May, 2013
MODULE CONTENT


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LEARNING OUTCOMES :
LO3: Dispose waste
LEARNING OUTCOME# 3. Dispose Waste

CONTENTS:
• Food preparation and presentation areas hygienically and in

accordance with food safety and occupational health and safety
regulations
• Occupational health and safety requirements for bending,
lifting, carrying and using equipment
• Logical and time-efficient work flow
• Hygiene and cross-contamination issues related to food
handling and preparation
• Sanitizing and disinfecting procedures and techniques

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• Waste management and disposal procedures and practices
Wastes are sorted and disposed according to hygiene

regulations, enterprise practices and standard procedures
 Cleaning chemicals are disposed safely and according to
standard procedures
 Linens are sorted and safely removed according to enterprise
procedures
CONDITION:

 Pen  Manuals
 Paper  Books
 Materials safetyhandbook
equipment.
ASSESSMENT METHOD:

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Learning Outcome #3: Dispose Waste

Dispose waste
4. Read Job Sheet
1-3-2 on clean and sanitize area
Answer Self check 1-3-2 Check answers with the answer

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Evaluate the work of the trainee
Criteria.
INFORMATION SHEET 1-3-1

Dispose Waste
Learning Objective:
WHAT IS THE LESSON ABOUT?
The lesson deals with the proper waste management procedure and
techniques, and sorting of linens according to workplace procedure.
WHAT WILL YOU LEARN?
At the end of the lesson you should be able to:
1. apply waste management procedure and practices; and

2. identify linens according to work place procedure.
LET US STUDY
Proper waste management plays a very important role especially in
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the kitchen where foods are being prepared and cooked.
A. Waste Management and Disposal Procedure and Techniques
1. Waste avoidance – refers to engaging into an activity that
prevent generation of waste.
2. Waste reduction – the process of minimizing wasteful
consumption of goods.
3. Re-use – the process of recovering materials intended for some
purpose without changing their physical and chemical
characteristics.
4. Recycling – the treatment of used or waste materials through a
process of making them suitable for beneficial use and for other
purposes.
5. Composting – the controlled decomposition of organic matter by
micro-organisms, mainly bacteria and fungi into humus-like
product.
6. Waste disposal – refers to the proper discharge of any solid
waste into or in any land.
B. Waste Disposal
1. Liquid waste should be disposed and other sanitizing agents.
2. Floor drain should be functional and properly covered with a
trap.
3. Waste should be controlled and disposed off frequently in
properly covered container.
C. Kinds of Linens
1. Napkins
2. Table cloth
3. Serving cloth
4. Tea towels
5. Clothing
6. Cleaning cloth
7. Table runners
D. Sorting of linen according to work place

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1. Kitchen
 Cleaning cloth
 Clothing
2. Dining Area
 Napkins
 Tea towels
 Table cloth
 Serving cloth
HOW MUCH HAVE YOU LEARNED?

1. Differentiate waste management and disposal procedures and
techniques.
LET US APPLY WHAT YOU HAVE LEARNED
 Show the proper ways of sanitizing linens
RESOURCES
 Garbage bag
 Waste basket
 Table linens
REFERENCES
Environment Management Bureau
National Solid Waste Management Commission
Libia L. Chavez, Food Safety and Sanitation, pp. 9-12

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SELF-CHECK 1.3-1
Essay:
1. Differentiate waste management and disposal procedures and

techniques.

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Answer key:
 Waste avoidance – refers to engaging into an activity that
prevent generation of waste.
 Waste reduction – the process of minimizing wasteful
consumption of goods.
 Re-use – the process of recovering materials intended for some
purpose without changing their physical and chemical
characteristics.
 Recycling – the treatment of used or waste materials through a
process of making them suitable for beneficial use and for other
purposes.
 Composting – the controlled decomposition of organic matter by
micro-organisms, mainly bacteria and fungi into humus-like
product.
 Waste disposal – refers to the proper discharge of any solid
waste into or in any land.
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B. Waste Disposal
 Liquid waste should be disposed and other sanitizing agents.
 Floor drain should be functional and properly covered with a
trap.
 Waste should be controlled and disposed off frequently in
properly covered container.
JOB SHEET 1.3-2

Title: Dispose Waste
 Samples of forms, reports and memos
Equipment:
Steps /Procedure:
 Wastes are sorted and disposed according to sanitary regulations,
enterprise practices and standard procedures
 Cleaning chemicals are disposed safely according to standard
procedures
Assessment Method:

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JOB SHEET 1.3-2
CRITERIA Yes No
14. Wastes are sorted and disposed according to
sanitary regulations, enterprise practices and
standard procedures
15. Cleaning chemicals are disposed safely

according to standard procedures

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References:
National Food Service Management Institute. (2002, reprinted 2004 wit
h
corrections). Serving it safe (2nd ed.). University, MS: Author.
Puckett, R. & Ninemeier, J. (1993). Managing foodservice operations:

A systems approach for health care and institutions. Dubuque, IA:
Kendall/Hunt Publishing.
Roberts, C.A. (2001). The food safety information handbook.

Westport, CT: OryxPress.
Sullivan, C. F. & Atlas, C. A. (1998). Health care food service system

s.
New York: Aspen Publishing.
http://www.uniquebusinessdevelopment.com/toolkit/topics/m6i6.htm
Date Retrieve: May,2013
http://businessaffairs.nsula.edu/ix-4-receiving-report/
Date Retrieve: May, 2013
Environment Management Bureau

NC II 59
Developed by:
National Solid Waste Management Commission
Libia L. Chavez, Food Safety and Sanitation, pp. 9-12

NC II 59
Developed by:

CLEANING AND MAINTAINING KITCHEN PREMISES

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CLEANING AND MAINTAINING KITCHEN PREMISES

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COMPETENCY BASED

ST. RAPHAEL COLLEGE OF BUSINESS AND ARTS INC.

Date Developed: Document No.

You are required to go through a series of learning activities in order to

 Read information sheet and complete self-check. Suggested

You must pass the Institutional Competency Evaluation for this

Date Developed: Document No.

7 Prepare vegetable dishes Preparing vegetable TRS512384

9 Prepare starch dishes Preparing starch dishes TRS512386

10 Prepare poultry and game Preparing poultry and TRS512333

12 Prepare desserts Preparing desserts TRS512335

Date Developed: Document No.

NOMINAL DURATION : 4 hours

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises

LO3: Dispose waste

LEARNING OUTCOME# 1. Clean, sanitize and store equipment

Date Developed: Document No.

SUPPLIES AND MATERIALS LEARNING MATERIALS

Learning Outcome #1: Clean, sanitize and store equipment

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

INFORMATION SHEET 1.1-1

After reading this information sheet, you should be able to:

Date Developed: Document No.

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals

Date Developed: Document No.

__________________1. Air-dry all cleaned and sanitized items before storing

ANSWER KEY 1.1-1

Date Developed: Document No.

INFORMATION SHEET 1.1-2

Date Developed: Document No.

This document accompanies goods from the

Managing Excess Stock

Quality Concerns During Storage

INFORMATION SHEET 1.1-3

This procedure outlines the method of handling and reporting

Date Developed: Document No.

Is the documentation by the department of what goods and services

Upon receiving purchased goods or even services from a supplier, it is

 the date the material was received or service was performed

This receiving report can be of great help to the bookkeeper in maintaining

When a shipment arrives, it is a good idea for receiving personnel to check it

It is important, upon receiving a shipment, to make sure that the material

Some conditions for using spot checks, or sampling, are as follows:

 Complete accuracy in locating all defects with a shipment cannot be

Discrepancies on Carrier Receipt

1. Shipment is damaged and/or short as opposed to delivery waybill,

B. Merchandise with all original packaging is retained and secured in

2. Facilitate the replacement and/or files claims for damages, if applicable,

Sample of receiving report

Date Developed: Document No.

PERFORMANCE CRITERIA CHECKLIST

Date Developed: Document No.

Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist

Date Developed: Document No.

QUALIFICATION TITLE : Cookery NC II

LO1: Clean, sanitize and store equipment

LO2: Clean and sanitize premises

LO3: Dispose waste

LEARNING OUTCOME# 2. Clean and sanitize premises

 Cleaned various types of surfaces, large and small

 Cleaning schedules are followed based on enterprise procedures